Crunchy greens, sourdough croutons, roasted squash, sweet pears and tangy cheese bring flavor and hearty ingredients to this crowd-pleasing pear and kale salad!
Keyword kale salad, pear and cheddar kale salad, pear kale salad
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1head Tuscan kalestems removed and thinly sliced
3slicessourdough breadhand torn or cut in bite sized pieces
1delicata squashthinly sliced
salt and pepper
MAPLE APPLE CIDER VINAIGRETTE
¼cupapple cider vinegar
1tablespoonpure maple syrup
½cupextra virgin olive oil
Roast the squash. Preheat the oven to 400°F. Toss the squash with 2 tablespoons olive oil and season with salt and pepper. Roast for 15 minutes until fork tender and slightly caramelized on the edges.
Make the croutons. Cut or hand tear the bread into bite-sized cubes. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Bake at 400°F for 5 to 8 minutes. Let cool.
Make the dressing. In a bowl, whisk together apple cider vinegar, maple syrup, apple cider, dijon, garlic, salt, and pepper. Slowly pour in olive oil while whisking quickly. Alternatively: Combine all ingredients in a mason jar, cover tightly, and shake vigorously until blended.
Build the salad. Toss the kale with dressing until coated, lightly massaging the dressing into the leaves. Sprinkle grated cheddar over the greens. Top with thinly sliced pear, croutons, and roasted squash.
If making this in advance, save the pear slicing until you're ready to serve.